Easy Ways to Use Fall Produce

We’re well into September and the grocery stores are being stocked with all that beautiful fall produce. Here are a few easy suggestions for cooking with autumn staples.

Butternut squash. One of the easiest ways to prepare it is to wrap it in aluminum foil and pop the whole thing in the oven at 410 degrees for about 50 minutes. Poke it with a fork and, if it’s soft, slice it in half and let it cool for a few minutes. Discard the seeds and scoop out the flesh. Puree it in a food processor. You can even do this the night before you plan to eat it and store the puree in the refrigerator. Mix in a little butter, a splash of milk, garlic powder and salt and it makes a great alternative to mashed potatoes. If you skip the butter, milk and seasonings and instead use nutmeg, cinnamon, ginger and allspice, you can use it in place of pureed pumpkin in pies and other baked goods.

Kale. All varieties of this green are amazing because they're so versatile. Massage it a little and it makes a great salad. It’s also easy to sauté. Drizzle a little olive oil in a pan and, once the pan is warm, dump in the chopped kale. Sauté on medium low and toss it every so often so it doesn’t burn, then add in shaved almonds, toasted pine nuts or dried cranberries. Kale is also an excellent addition to hearty, autumn soups. If you’re into green smoothies, it’s the perfect ingredient. Although they may look a little odd, green smoothies can be a delicious – and simple – way to get your daily fruits and veggies.

Sweet potatoes. Really, does it get any better than this? Of course, baked sweet potatoes are fantastic. And who doesn’t love a good sweet potato casserole? But they’re also incredible roasted. Peel them and cut them into chunks (this can be done over the weekend or while you’re on the phone or watching your favorite show). Then drizzle them with melted butter, honey or maple syrup and cinnamon and roast them for about 25 minutes at 375 degrees. You can also dice them and cook them stovetop – the bite-sized pieces are great in salads.

-Sarah Cooke